Classic eggplant
By VicentaLakin
My daughter has been complaining lately that I don't make good breakfast, but it's not that I don't make good breakfast, that my mother sees me tired and I get up early in the morning and I cook. Mom's good at cooking, but she's used to eating different things than modern kids. I told the girls that it doesn't matter if there's nothing to do with breakfast, you can order lunch, you can do whatever you want. So the child ordered food every day, and Mom did it, and it's fine. The daughter ordered food that she liked, and she could eat more. I'm afraid the kids don't know what they want to eat or what they want to do. The other day, a friend came to me and said that her daughter was in high school and she wanted to cook for her, but every time she asked her what she wanted to eat, the child said she didn't know what she wanted to eat, that when she asked her mother about what she would do, she didn't want to eat all the time, and finally said she would forget to cook the bun. Sometimes it's not the kid who's too picky, it's the mom who's too little. Let's talk about the details in our steps。
Recipe Recommendations
- salty and sweet
- burn
- half an hour
- simple
Steps for Classic eggplant
1
Preparation materials, two purple cheeses, one garlic, other small quantities。
2
The eggplant is washed, cut into a roller. It's better to go to the skin if you don't。
3
Placing the eggplant in the basin, spreading some of the salt evenly, with two effects: the eggplant in the bottom and the eggplant in the back with a little water, which can be mixed directly with starch。
4
All the little things you need are replaced with knives and a small spoon of soy sauce or soy sauce。
5
Add dry starch to the eggplant section, which is fully even, so that each piece of eggplant is glued to starch, and if this is felt to be less adhesive, water can be sprayed on the eggplant with an even pot, followed by another dry starch. Pill oil, heat it down and fry the eggplant。
6
The oil in the pot is pouring out, leaving a little fragrance and soy sauce. By the way, we don't blow up food at home, it's not used repeatedly, it's for cooking, it's healthy, it's not wasted. One thing that needs to be noted is that if you blow up food that smells, you better keep the oil alone, and if you blow up fish, it's not good for cooking, but it doesn't matter at all。
7
Bring the eggplant back to the pot with some high soup or a boiler。
8
With soy sauce. Put on the ready chili。
9
More sugar, better taste。
10
It's good with rice。